Looking for a simple yet delicious salad to brighten up your dining table? Look no further than this tantalizing celtuce salad recipe! With its crisp texture and vibrant flavors, it’s sure to become a favorite in your culinary repertoire.
My love for Celtuce
Celtuce is a type of lettuce known by many names, such as stem lettuce, Chinese lettuce, and celery lettuce. Unlike other vegetables that are cooked for their leaves, celtuce is mainly eaten for its thick stems.
It is a nutrient-rich superfood loaded with vitamins and minerals, such as vitamin A, vitamin C, vitamin B6, iron, and magnesium.
The thick, white stems are eaten either raw or cooked. Its texture is similar to a crisp, tender broccoli, while its nutty taste is like a combination of cucumber and lettuce.
Whether enjoyed in a refreshing salad or a flavorful stir-fry (See my 10-Minute Celtuce Stir-Fry Recipe), celtuce never fails to impress.
Although celtuce is eaten for its stems, the green leaves can also be consumed, which gives a slightly bitter taste.
Interestingly, some may mistake celtuce leaves for A Choy or you mai choy, but they are distinctively different. While the stems are the primary focus, the leaves should not go to waste. Instead, they can be utilized in dishes like A Choy Blanched With Garlic Sauce, offering a delightful addition to any meal.
Ingredient Tips And Alternatives
Celtuce: Celtuce is typically available in Asian grocery stores or in local markets during spring or summer. It is usually sold with the leaves chopped off already, but you may still find those with the leaves attached.
- Garlic: Garlic adds a nutty and pungent flavor to the dressing. If you don’t have garlic but want the garlicky taste, you can substitute 1 clove of garlic with 1/8 tsp of garlic powder or 1/4 tsp of granulated garlic. This will give you the garlicky flavor without the chunks of garlic cloves. Alternatively, you can also incorporate pre-cooked crispy fried garlic.
- Thai chili pepper: Thai chili pepper or bird’s eye chili makes it hot and spicy. Aside from Thai chili peppers, you can also use green or red chili peppers, crushed red pepper flakes, chili flakes, or cayenne peppers. Omit this if you are not a fan of spicy foods.
- Sugar: Add sugar to make the dressing sweet and balance the saltiness and spiciness. I prefer white granulated sugar.
- Rice vinegar: Add a mild sweet taste with less acidity using rice vinegar. If you want a stronger acidic taste, use white vinegar instead.
- Bouillon powder: Chicken bouillon powder enhances the overall taste of the sauce. You can use vegetable powder to make it vegan or vegetarian. Aside from powders, you can also use canned broth or Italian seasoning mix. Feel free to omit it if preferred.
- Vegetable Oil: You will need 3 tablespoons hot oil for the sauce. Any cooking oil will do for this recipe, such as olive, avocado, sesame, or safflower oil. You can choose peanut, soybean, or vegetable oil if you want a neutral taste. Since you need hot oil to pour over the mixture, you need the oil to become hot enough to sizzle. Any oil can come to a boil, but I recommend oils with a higher smoke point, such as avocado oil, peanut, canola, or corn oil.
Ingredients:
- Celtuce (1 head)
- 2 tablespoons of salt
- 3 tablespoons of vegetable oil
Salad Dressing:
- 10g of green onions
- 20g of garlic
- 20g of Thai chili peppers
- 1/2 teaspoon of salt
- 1 teaspoon of chicken bouillon, optional
- 1 teaspoon of white granulated sugar
- 1 teaspoon of rice vinegar
- 1 teaspoon of sesame oil
Instructions:
Prepare the Celtuce: Begin by peeling the celtuce and cutting it into segments about 3 inches long. To simplify the slicing process, begin by cutting off a piece of celtuce and placing it face down. Then, slice the celtuce into thin pieces and julienne it. Arrange the celtuce slices neatly on the cutting board before cutting. Remember, you don’t need to cut the celtuce too thinly; as long as the slices are consistently thick, it will suffice.
Marinate the Celtuce: After cutting, add 2 teaspoons of salt to the celtuce and let it marinate for 10 minutes. This process helps to draw out excess moisture from the celtuce. Once marinated, rinse the celtuce with water to remove excess salt. Ensure thorough draining to eliminate excess water.
Add Ingredients: Next, finely chop 10g of green onions, 20g of garlic, and 20g of Thai chili peppers. Add them to the celtuce in a bowl. Heat 3 tablespoons of vegetable oil in a saucepan until sizzling hot. Then, carefully pour the hot oil over the chopped ingredients, creating a fragrant and flavorful mixture.
Add 1/2 teaspoon of salt, 1 teaspoon of chicken bouillon, 1 teaspoon of white granulated sugar, 1 teaspoon of rice vinega, and 1 teaspoon of sesame oil. Mix well until all the ingredients are thoroughly combined.
Serve and Enjoy: Your celtuce salad is now ready to be served! Transfer it to a serving dish and garnish with additional green onions or sesame seeds if desired. Serve immediately and enjoy the refreshing flavors of this delightful salad.
Celtuce Salad Recipe
Ingredients
- Celtuce 1 head
- 2 tablespoons of salt
- 3 tablespoons of vegetable oil
Salad Dressing:
- 10 g of green onions
- 20 g of garlic
- 20 g of Thai chili peppers
- 1/2 teaspoon of salt
- 1 teaspoon of chicken bouillon optional
- 1 teaspoon of white granulated sugar
- 1 teaspoon of rice vinegar
- 1 teaspoon of sesame oil
Instructions
- Prepare the Celtuce: Begin by peeling the celtuce and cutting it into segments about 3 inches long. To simplify the slicing process, begin by cutting off a piece of celtuce and placing it face down. Then, slice the celtuce into thin pieces and julienne it. Arrange the celtuce slices neatly on the cutting board before cutting. Remember, you don't need to cut the celtuce too thinly; as long as the slices are consistently thick, it will suffice.
- Marinate the Celtuce: After cutting, add 2 teaspoons of salt to the celtuce and let it marinate for 10 minutes. This process helps to draw out excess moisture from the celtuce. Once marinated, rinse the celtuce with water to remove excess salt. Ensure thorough draining to eliminate excess water.
- Add Ingredients: Next, finely chop 10g of green onions, 20g of garlic, and 20g of Thai chili peppers. Add them to the celtuce in a bowl. Heat 3 tablespoons of vegetable oil in a saucepan until sizzling hot. Then, carefully pour the hot oil over the chopped ingredients, creating a fragrant and flavorful mixture.
- Add 1/2 teaspoon of salt, 1 teaspoon of chicken bouillon, 1 teaspoon of white granulated sugar, 1 teaspoon of rice vinega, and 1 teaspoon of sesame oil. Mix well until all the ingredients are thoroughly combined.
